I’ve always stuck with a pretty basic salsa fresca recipe when using tomatillos in the past, but this time I decided to try more of a sauce-ish preparation. We had a little impromptu patio, grill-fest with our immediate neighbors and the consensus was that it came out excellent.
- about 20 medium sized tomatillos
- 1 small shallot, chopped
- 1 garlic clove
- 3 chipotlé peppers (smoked jalapenos)
- 1/3 cup canola oil
- 1/4 cup apple cider vinegar
- 1/2 tsp salt
Put everything in a non-reactive saucepan, bring to a boil, and then simmer for 15 minutes. Let cool a bit and then zap it with an immersion blender until mixed (but still slightly chunky).
This was great just as a salsa w/ chips, and also with various grilled meats that were on hand, including chicken, sirloin tips and swordfish.